I made this last year, and again this year. Since I injured my thumb after I cooked the pineapple jam, I asked my brother to help me ‘squeeze’ the nastar roll out because I couldn’t actually put on any pressure on my left thumb for the first 5 days. I know, it’s that bad.
So still managed to do everything. Everyone asked me, why I still want to make the pineapple tarts after I have injured my thumb. My only answer was… “Then how? What am i going to do with the rolled pineapple jam ? Give spoon and bread to everyone and ask them to spread it? HAHAHA” In a funny way of course.
I do find this easier to make as it requires lesser steps (measuring the individual dough) and well, really it needed only 4 ingredients; butter, condensed milk, egg yolk, flour. But I added a little bit more; vanilla, salt, cream. The original recipe was adapted from Sonia. and since I needed to use up the real (not laden with palm oil kernel) condensed milk which I bought from HK, you can say these pineapple tarts were made with real stuffs.
So for this year, I made jam out from 6 Morris Pineapple, which yielded about 2kg of jam only. This recipe uses 1 kg of jam, which yields about 150-170 pcs pineapple tarts. Feel free to ratio it.
Also, to make these nastar rolls, you would need this tool. And you just put in some dough, press it out with your thumb. Each push yields a roll enough for 1 pineapple roll. These were my brother’s hands. And also because his pressure was stronger, These rolls were thicker compared to last year! Here’s a photo to show you the difference. Here’s the link to the video on how to roll and shape the Nastar http://instagram.com/p/jtC6ZCOohr/
Last year, I pressed it, hence my pressure was lighter and I pulled the dough faster, hence it looks a tad thinner. This year, my bro pressed with a stronger pressure and pulled the dough very slowly, hence the roll is thicker. I also think that for Nastar rolls, it’s better not to overcook the jam as it is exposed (at the sides when baking) and it will dry the jam out.
So note to self:
If making enclosed version; make sure the jam is cooked well
If making nastar or any exposed version; make sure the jam is slightly under so it doesn’t over bake.
- 570g unsalted butter
- 150g condensed milk
- 3 egg yolks
- 855g all purpose flour
- 50ml cream (optional)
- 1 tsp salt
- 1 kg pineapple jam, rolled in small rounds, about 6g
- 2 yolks for egg wash
- Cream butter and condensed milk to creamy. Add in egg yolks, one at a time and mix.
- Add in flour and salt in batches to the butter mixture. It should just come together, then remove from mixer and lightly knead with hands.
- If the dough is feels dry (splits when u press the nastar roll out), add some cream and mix with hands again.
- Press dough out and roll in the pineapple jam. Cut any excess dough.
- Brush with egg yolk.
- Bake at 170 for 18 minutes or till golden brown.
Best eaten fresh out from the oven, OR let it cure for 24 hours, so the taste of butter and pineapple blends in well.